Lasagna Recipe

Classic lasagna recipe with ground beef, onion, Mozzarella, Ricotta, and Parmesan cheeses, tomato sauce and lasagna noodles.

1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to...


  • Olive oil
  • 1 pound lean ground beef (chuck)
  • 1/2 onion, diced, about 3/4 cup
  • 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup
  • 2 cloves garlic, minced
  • 1 28-ounce can good quality tomato sauce
  • 3 ounces (half a 6-oz can) tomato paste
  • 1 14-ounce can crushed tomatoes
  • 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley (preferably flat leaf), packed
  • 1 Tbsp Italian Seasoning
  • Pinch of garlic powder and/or garlic salt
  • 1 Tbsp red or white wine vinegar
  • 1 Tbsp to 1/4 cup sugar (to taste, optional)
  • Salt
  • 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
  • 15 ounces Ricotta cheese
  • 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
  • 1/4 lb (4 ounces) freshly grated Parmesan cheese
  • A large skillet to brown the beef, bell pepper, and onion
  • A large pot (8 to 12-quarts) for cooking the pasta
  • A medium sized pot (3 to 4 quarts) to simmer the sauce
  • 13" x 9" x 2" lasagna pan, preferably pyrex or stainless steel (avoid aluminum pans if you can, they can react with the acidity of the sauce)
  • A large colander to drain the noodles
  • A couple large sheet pans to cool the noodles
  • A large slotted cooking spoon
  • A large wooden cooking spoon
  • A chef's knife or large paring knife to cut the vegetables

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